Fennel-marinated vegetables in lettuce cones

1 servings

Ingredients

Quantity Ingredient
2 teaspoons Fennel seeds
3 tablespoons White-wine vinegar
½ cup Extra-virgin olive oil
12 Scallions; white and pale
; green parts
; quartered
; lengthwise
2 Orange or red bell peppers; cut into
; 1/4-inch-wide
; strips
2 Yellow bell peppers; cut into
; 1/4-inch-wide
; strips
3 Celery ribs; cut into
; 1/4-inch-wide
; strips about 4
; inches long
1 medium Jicama; (about 3/4 pound),
; peeled and cut into
; 1/4-inch-wide
; strips about 4
; inches long
12 larges Loose-leafed lettuce leaves; rinsed, drained
; well, and thick rib
; cut out to
; facilitate rolling

Directions

In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes.

In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified.

In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight.

Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables. (Use wooden picks to secure lettuce cones if necessary.)

Serves 6.

Gourmet March 1995

Converted by MC_Buster.

Per serving: 1360 Calories (kcal); 110g Total Fat; (70% calories from fat); 12g Protein; 93g Carbohydrate; 0mg Cholesterol; 168mg Sodium Food Exchanges: 3½ Grain(Starch); 0 Lean Meat; 6 ½ Vegetable; 0 Fruit; 21 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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